I am often asked for my "special" Deviled Eggs recipe. And since I know a lot of people like to serve them at Easter, I thought now would be a good time to share my recipe with you.
Bacon Deviled Eggs
- One dozen eggs
- 3 tablespoons Mayonnaise
- 1 tablespoon dijon mustard
- 3 slices cooked crispy bacon, crumbled (not bacon bits)
- chives
Hard boil the eggs. Shell and cut lengthwise. Place whites on a plate and yolks in a mixing bowl. Add mayonnaise and dijon mustard to egg yolks. Mix well with a fork. For extra creamy filling, add more mayonnaise and use an electric hand mixer. Fill hardboiled whites with the yolk mixture. You can use a spoon or a mini ice cream scooper, or a cookie press, if you want to get extra fancy. Top the eggs with filled eggs with chives and bacon.
Enjoy!
Leah
